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Southern Cooking

Southern Collard Greens with Smoked Ham Hocks

Southern Collard Greens with Smoked Ham Hocks

There’s nothing quite like a pot of collard greens simmered low and slow with smoked ham hocks. The greens soak up all that smoky, savory goodness until they’re melt-in-your-mouth tender, and the broth, that liquid gold, is just begging to be sopped up with cornbread. This is soul food at its most comforting, and it’s easier than you think.

Prep15 minutesCook2 hoursTotal2 hours 15 minutes
ServingsAdjust ingredients automatically

Ingredients

  • 1 1/2 lb collard greens, stemmed and chopped
  • 1 1/2 lb smoked ham hocks
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth, or water
  • 1 tbsp apple cider vinegar
  • salt, to taste
  • black pepper, to taste
  • 1/4 tsp red pepper flakes, optional, for heat

Directions

  1. Rinse collard greens thoroughly in cold water to remove any grit. Stack leaves, remove thick stems, then chop leaves into 1-inch pieces. Set aside.
  2. In a large heavy bottomed pot or Dutch oven, combine smoked ham hocks and 6 cups chicken broth (or water). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes.
  3. Add diced onion and minced garlic to the pot. Continue to simmer, uncovered, for 15 minutes, until onion is softened.
  4. Stir in the chopped collard greens, a handful at a time, until they wilt down. Add red pepper flakes if using. Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until greens are tender and the ham hocks are falling apart.
  5. Remove ham hocks from the pot. When cool enough to handle, shred the meat, discarding bones and fat. Return the meat to the greens.
  6. Stir in apple cider vinegar, and season with salt and black pepper to taste. Simmer for another 5 minutes to meld flavors. Serve hot.

Asha’s Kitchen Tips

  • Wash collard greens thoroughly, grit hides in the folds. Soak them in a bowl of cold water, then lift out and rinse again.
  • If you can’t find smoked ham hocks, smoked turkey wings make a delicious substitute.
  • The pot liquor (broth) is the best part, serve it over rice or use it to soak into cornbread.
  • For extra depth, add a pinch of sugar or a dash of hot sauce at the end.

Serving Suggestions

Serve alongside freshly baked cornbread, over steamed rice, or with a drizzle of hot sauce. The pot liquor is wonderful for sopping up with crusty bread.